marsha-tbay
Well-known member
Potato & Chickpea Curry with Rice - Indian
3 cups jasmine rice
3 cups low-sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2-inch cubes (6 cups)
3 15-oz. cans chickpeas, rinsed and drained
3 14.5-oz. cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 cloves garlic, chopped (3 Tbs.)
3 Tbs. curry powder
3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)
Preheat oven to 450¢ªF. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray.
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl.
Season with salt and pepper.
Spread tomato mixture over chickpeas, then top with spinach.
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
Serves: 8
Source: Vegetarian Times Issue: October 07 p.42
Formatted by Chupa Babi: 06.22.08
For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking.
3 cups jasmine rice
3 cups low-sodium vegetable broth, divided
3 large russet potatoes, cut into 1/2-inch cubes (6 cups)
3 15-oz. cans chickpeas, rinsed and drained
3 14.5-oz. cans diced tomatoes, drained
1 medium onion, diced (1 cup)
9 cloves garlic, chopped (3 Tbs.)
3 Tbs. curry powder
3 cups tightly packed baby spinach leaves, roughly chopped (4 oz.)
Preheat oven to 450¢ªF. Generously spray inside of 5 1/2- or 6-quart Dutch oven with cooking spray.
Stir together rice and 2 1/4 cups broth in pot. Top with potatoes, season with salt and pepper, then add chickpeas.
Combine tomatoes, onion, garlic, curry powder, and remaining 3/4 cup broth in bowl.
Season with salt and pepper.
Spread tomato mixture over chickpeas, then top with spinach.
Cover pot, and bake 53 minutes, or about 3 minutes after aroma wafts from oven.
Serves: 8
Source: Vegetarian Times Issue: October 07 p.42
Formatted by Chupa Babi: 06.22.08
For the full Indian curry experience, serve this dish with warmed naan (Indian flat bread), sliced green onion, and a bowl of spicy chutney. Be sure the lid to the Dutch oven closes tightly over the spinach so no steam escapes while the dish is cooking.